On a cutting board, with a sharp knife, cut the chicken leg fillets into bite-size pieces.
Heat a large saucepan over high heat, add the olive oil and sear the chicken pieces well on all sides until nicely browned, seasoning with salt and freshly ground pepper.
Remove the chicken from the pan. Reduce the heat to medium, add the butter and sauté the onion, garlic and carrot until softened but not browned.
Stir in the tomato paste and continue sautéing 1–2 minutes more. Return the chicken to the pan, deglaze with the sweet red wine, and when most of the wine has evaporated add the grated tomato, dark brown sugar, salt and freshly ground pepper and mix well.
Let the sauce simmer for 15–20 minutes. Add the chicken stock together with the thick macaroni and continue cooking a further 8–10 minutes until the pasta is done, sprinkling with salt and pepper.
Once the chicken and the macaroni are cooked through, remove the pan from the heat.
Ladle the chicken and thick macaroni into deep plates, top with grated Graviera cheese and sprinkle a little freshly ground pepper.
